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PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

  • Type:Project
  • Chapters:3
  • Pages:56
  • Methodology:statistical analysis
  • Reference:YES
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE
(CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
ABSTRACT

            Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality parameter tested and the result obtained are Vit C A 16.12,B 17. 34, C 24.20, D23.47 and E10.48 mgliooul. Tctoable acidity A 1.04, B1.06 C1.03, D1.08 and E1.O2 kgmlu3. total  solid A12.06,B12.22, C13.14. D14.34 and 16.011. Specific griocty A 1.26, B1.11 C1.12,D1.11 and E1.13. Sensory evduation  test showed that sample A 13 and C are the same at 5 1/1 significant deference. Sample C is greater in total solid. Sample A is the best accepted.  The process is recommended for the production of mixed fruit juice.
TABLE OF CONTENT
            CHAPTER ONE
Introduction                                                                                       
Aims and objective                                                                
CHAPTER TWO
2.0       Literature review                                                                                
2.1              Classification                                                                         
2.2              Inorganic elements in citrus fruits                                          
2.3              Sugars in citrus fruits                                                             
2.4              Essence in citrus fruits                                                                       
2.5              Organic acid in citrus fruits                                                   
2.6              Lipids in citrus fruits                                                              
2.7              Peptic substances in citrus fruits                                            
2.8              Pigments in citrus fruits                                                                     
2.9              Enzymes in citrus fruits                                                                     
CHAPTER THREE
3.1              Materials and methods                                                                       
3.2               Sources of raw material                                                                     
3.3               Production of fruit juice.                                                                   
3.4       Chemical /physical quality indices of fruit juice                    
            CHAPTER FOUR
4.1       Result and Discussion                                                            
CHAPTER FIVE
5.1              Conclusion and Recommendation                                         
Appendix                                                                                           
Reference                                                                                           
CHAPTER ONE
INTRODUCTION
Fruits are part of a plant that houses  seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue  attached    ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic  and fragrant characteristics and are usually sweet or sweetened before eating. They may also be processed into other fruits  bevcarge marmalades, fruit butters, vinegar, nectars wine pastes price and preserves (Ihekoronye 1999). Processing method used for any fruit depends on the fruit type (janick et- al 1981)
There are also different kinds of tropical fruits available for the production of fruit juices and they are pineapple, grape lime lemon shaddock oranges paw- paw  tangerine all these are used for the different purpose depending on the type of drink that is desired, one mature and fully ripe. The chief nutritional contribution of citrus juices other than the calorific energy supply by their natural sugar content is vitamin C which is the anti scurvy vitamin. These facts proves that the possibility that fruit drinks might be substituted  for break fast serving. All the ready to serve canned juice and a few of the other in contrast contained substantial    amount of vitamin C.
Various authorities have estimate that 25- 80 % fresh fruit and vegetable produced are lost at harvest in tropical regions which include a large proportion of developing countries, losses can be of  considerable  economic and social importance. (unpublished hand out 1.
Fruit due to their composition and  physiology are highly perishable and  therefore  needed to undergo  some treatment which will aid  in improving and increasing the sholf life of the fruit. It is also important to process fruit so as to maintain consistency and to ease shipping  and also necessary to process those fruits so  as  to manufacture  for  both home grown and imported product for exports so as  to aid imposing the wealth of the country.
Tropical fruits include pineapples, orange grape, lime guava, shaddock, lemon and we have them grouped into various classification. Example fig fruits and citrus fruit etc.
A wide variety of products are available form produce fruit   which include jams, soft drink carbonated beverages, alcoholic drink fermented products (tression and joslyn 1971)
The major steps of producing fruits juice include selection of fruits, all selected fruits should be of the best  quality and of the  required  level of  maturity (Ihekoronye 19991). It should be washed with  potable water, sort, peel destorng  and slicing should take place under most hyjenic conditions. Use of  cleared  surfaces  such  as plastic  covered  wooden table  or strong surface  are  desired.  Fruit can be extracted  by fruit  press fruit will or hand pulpier sieve and stainless steel had to be used for the extraction process.
Fruit juice are pasteurized in the jar in order to kill micro organism which causes spoilage and finally into clean sterile  container sealing into clean lids  or freezing (Ihekoronye 1999) these is mainly used when producing in large quality.
            AIMS AND OBJECTIVE OF THIS PROJECT
To produce mixed fruit drink with our own locally source citrus fruit.
And to make sure that citrus oriented products are utilized when available by converting it into fruit juice which can used when the fruits are no longer in seism.

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

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Details

Type Project
Department Food Technology
Project ID FTE0024
Price ₦3,000 ($9)
Chapters 3 Chapters
No of Pages 56 Pages
Methodology statistical analysis
Reference YES
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0024
    Price ₦3,000 ($9)
    Chapters 3 Chapters
    No of Pages 56 Pages
    Methodology statistical analysis
    Reference YES
    Format Microsoft Word

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